CHICAGO –
The Academy of Nutrition and Dietetics applauds the Food and Drug
Administration’s efforts, announced November 7, to reduce partially
hydrogenated oils in processed foods. PHOs are the primary dietary source of
artificial trans fats, which have been proven to raise low-density lipoprotein,
or “bad” cholesterol, and increase people’s risk of coronary heart disease.

“Scientific
evidence has shown us that consumption of artificial trans fats through
processed foods is a direct contributor to coronary heart disease, which often
results in stroke and heart attack,” said registered dietitian nutritionist and
Academy President Dr. Glenna McCollum.

“The
Academy supports the FDA’s efforts to reduce the number of foods that contain
these harmful fats, ultimately helping save the lives of thousands of people
every year,” McCollum said.

While
there are some naturally occurring trans fats in animal foods, most of the
trans fat in our food system is created through a process called hydrogenation.
This process takes liquid fats (oils) and makes them more solid, increasing
their shelf stability. The FDA’s preliminary determination references only
those foods that contain PHOs and not those in which trans fat occurs naturally
in small amounts, like some meat and dairy products. Artificial trans fats are
most often found in processed foods like margarine, frozen pizza, creamers,
microwave popcorn and some desserts.

“As the
FDA moves to its final determination, the Academy encourages everyone to follow
the recommendations of the Dietary Guidelines for Americans by severely
limiting their consumption of foods that contain synthetic sources of trans
fats and other solid fats, while eating more fruits, vegetables, lean meats,
chicken and fish, whole grains and low-fat and fat-free dairy products,”
McCollum said.

According
to the FDA, the consumption of trans fat in American diets has been
significantly reduced. Since trans fat content information began appearing in
the Nutrition Facts label of foods in 2006, trans fat intake among American
consumers has declined from 4.6 grams per day in 2003 to about 1 gram per day
in 2012.

“Consult a
registered dietitian nutritionist who can help you build a heart-healthy
nutrition plan that fits your lifestyle and needs,” McCollum said.

**Journalists
interested in speaking with a registered dietitian nutritionist should contact
the Academy’s media relations department at 312/899-4769 or media@eatright.org.

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All
registered dietitians are nutritionists – but not all nutritionists are
registered dietitians. The Academy’s Board of Directors and Commission on
Dietetic Registration have determined that those who hold the credential
registered dietitian (RD) may optionally use “registered dietitian
nutritionist” (RDN) instead. The two credentials have identical meanings.

The
Academy of Nutrition and Dietetics (formerly the American Dietetic Association)
is the world’s largest organization of food and nutrition professionals. The
Academy is committed to improving the nation’s health and advancing the
profession of dietetics through research, education and advocacy. Visit the
Academy at www.eatright.org.